Serves 12 people

Ingredients

• 1/4 lb unsalted butter

• 1 lemon, juice and zest of

• 1 teaspoon chopped fresh thyme leave

• 1 (10 lb)  fresh turkey

• kosher salt

• fresh ground black pepper

• 1 bunch fresh thyme

• 1 whole lemon, halved

• 1 Spanish onion, quartered

• 1 head garlic, halved crosswise

Directions

Melt the butter in a small saucepan.

Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.

sauté to blend flavor. Set aside.

Take the giblets out of turkey. Wash inside and out.

Remove any excess fat and leftover pinfeathers. Pat the outside dry.

Place the turkey in a large roasting pan.

Liberally salt and pepper the turkey cavity.

Stuff the cavity with bunch of thyme, halved lemon, quartered onion, and garlic.

Brush the outside of turkey with the butter mixture and sprinkle with salt and pepper.

Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.

Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice and serve.